Dear chef, how do you make the perfect gravy?

Ask the chef

Question

Dear Chef, I need advice for making gravy. Mine turns out lumpy more often than not and sometimes too runny. What should I do?

Answer

“The main thing that I always do is make sure to completely whisk the flour into the fat while making the roux and while adding the stock. Another failsafe is to run the gravy through a sieve.” 

– Chef Will Overacre, Michael Anthony’s

Tips for making the perfect gravy 

Here’s a guide to making a rich, velvety and perfectly seasoned gravy that will enhance any holiday feast. This classic gravy method uses pan drippings and a roux, creating a deeply flavorful sauce that pairs beautifully with roasted meats. Follow these steps for a smooth, lump-free gravy that will have your guests asking for seconds. 

1. Degrease the pan juices: Pour the light brown pan juices from your roast into a large glass measuring cup, allowing the fat to separate. Skim off and reserve about 3 tablespoons of fat; you’ll use this for your roux. You should have about 2 cups of pan juices — if not, top up with stock to reach the amount. 2. Make a roux: Place your roasting pan over medium heat on two burners. Add the reserved fat to the pan (or supplement with melted butter if needed). Once the fat is hot, sprinkle in flour to form a roux. Aim for a 1:1 fat-to-flour ratio for a smooth base. 3. Cook the roux: Use a flat whisk to stir the flour into the hot drippings until smooth. Let it cook for about a minute to remove any raw flour taste, allowing the roux to bubble gently. 4. Deglaze the pan: Increase the heat to medium-high and pour in the stock mixture. Bring the gravy to a boil, scraping up browned bits from the bottom and sides of the pan for added flavor. Reduce the heat to medium-low, then simmer for about 10 minutes, whisking often, until the gravy thickens to a heavy cream consistency. 5. Evaluate the consistency: The gravy should coat the back of a wooden spoon. If it’s too thick, thin it with additional warm stock or water; if it’s too thin, simmer longer to reach the desired texture. 6. Adjust the seasonings: Taste and adjust with salt and pepper as needed. If the flavor isn’t quite bright enough, a little more seasoning can balance it. For an ultra-smooth finish, pour the gravy through a fine-mesh sieve to remove any undissolved bits. Keep warm until serving.